Candide, Montreal

Way back in 1825 cultural commentator Brillat-Savarin wrote: “The discovery of a new dish does more for the happiness of mankind than the discovery of a star.”

Chef John Winter Russell is one of those culinary creators who is intentionally building a bright and vital culinary scene in Montreal, creating new flavour combinations with great flare. He’s always been a fan of the minimalist menu. At the moment Candide’s reads “guinea hen, squash, cranberries” “leeks, mussels, green tomatoes”, “angelica, honey, sea parsley” and I know that Brillat-Savarin would have been pleased.

Just weeks after his trip to Milan where he participated in Massimo Bottura’s soup kitchen, John came home to announce that he is taking root in Montréal for good. Candide, opened in November 2015, and allows John to speaks to the seasonality of the Province and showcase his utter obsession to local ingredients.